Shanghai cuisine

Smoky fish

VicentaLakin

This dish is delicious for breakfast. The first day can be put in the fridge, with room temperature set up 10 minutes in the morning, with rice congee or buns that are particularly delicious. It's easy to do it, with only one fish-drying link, and newers can try not to fry fish and shoot a starch。

Shanghai oiled shrimp

VicentaLakin

A little cage soup bag

VicentaLakin

Small cage soup packs are complicated. The process is cumbersome, and it cannot be staged long enough to eat while it is hot. And because there is fresh, hot soup in the steaming bag, be careful. It's just that you can't eat hot tofu, and it's just the same with small cage soup. And there's a saying, "Slowly, slowly, open the window and drink the soup." It's all about the little cage soup bag. The window is meant to bite a little bit, let the heat out and drink the soup in the bag。

♪ Four-symbol ♪

VicentaLakin

It's a very traditional, classic dish in Shanghai, red sauce, perfumed alcohol, flat, but delicious. It's like a table full of groceries that won't be seen between cups and cups, and when you want some rice to finish, it becomes the main character。

Jell-O

VicentaLakin

Crew: 500 for ribs: pickles: 1 tea, 7 spoons for powder, 2 spoons for wine, 1 egg, 1 onion, 1 onion, 3 slices of ginger: 1 spoon, 1 spoon for raw powder, 2 spoons for vinegar, 3 spoons for sugar, 1 spoon for ketchup: onions, onions, ginger, sesame

Steamed eggs with minced pork

VicentaLakin

Sixi Roast Bran

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Pan-fried buns with chicken sauce

VicentaLakin

pan-fried bun stuffed with

VicentaLakin

Steamed hairy crab

VicentaLakin